Tuesday, February 5, 2013
Salmon Cakes With Corn Salsa
1 can salmon, bones removed
1 egg, beaten
1/3 cup cracker crumbs
1/4 cup mayonnaise
1 t dried basil
1/3 C cornmeal
Mix the first 5 ingredients in a bowl until combined. Shape into 5 equal patties. Place corn meal in a shallow dish. Coat each cake with cornmeal. Cook on a non-stick griddle or frying pan until crisp on the outside and cooked through, about 7 minutes on each side. If you don't have a big enough pan to do them all at once, put the cooked patties in a 200 degree oven on a cookie sheet while you cook the rest.
Super Easy Corn Salsa
4 cups corn, either fresh or frozen
1/2 cup finely chopped cucumber
1/4 cup finely chopped green pepper
1/4 cup Italian dressing (bottled or homemade)
Combine all ingredients and chill for at least 20 minutes before serving. Leftovers make a great lunch mixed with rice for a salad.